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Slow Cooker Sour Cream Potato Bacon Soup

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 10 servings 1x


This crockpot soup has a creamy broth, juicy corn kernels, crispy bacon, grated cheddar, tangy cream cheese and sour cream and mild green onions. It is comfort in a bowl and is an easy dinner recipe that takes just minutes to put together.


Units Scale
  • 1 medium onion, diced
  • 10 cups cubed potatoes (I used yellow potatoes and kept the skins on, if you prefer you can peel the potatoes)
  • 6 cups chicken broth
  • 1/2 tsp garlic powder
  • 3 Tbsp dried parsley
  • 1 tsp salt
  • 3/4 tsp black pepper
  • Pinch of crushed red pepper flakes
  • 6 oz cream cheese
  • 1 cup sour cream
  • 2 Tbsp cornstarch
  • 1 cup frozen corn
  • 10 slices of bacon, cooked until crispy
  • 1 cup grated cheddar (I like to use medium or sharp cheddar for more flavor)
  • Green onions, for garnish


  1. Combine onions, potatoes, broth, garlic powder, parsley, salt, pepper, and red pepper flakes in a large 6 quart slow cooker.
  2. Cover and cook on high for 4-5 hours or on low for 7-8 hours, or until potatoes are tender.
  3. Turn the slow cooker to high. Cut the cream cheese into cubes and stir into the slow cooker.
  4. In a medium bowl, stir together the sour cream and cornstarch. Stir the sour cream mixture into the slow cooker.
  5. Stir in the corn.
  6. Crumble the bacon and add it into the slow cooker.
  7. Add in cheddar. Adjust seasonings to taste.
  8. Ladle into bowls and garnish with green onions. Serve and enjoy!